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Roasted Pork Tenderloin with Fennel & Vegetables

Roasted Pork Tenderloin with Fennel & Vegetables

Savor the symphony of flavors with our exquisite Roasted Pork Tenderloin with Fennel & Vegetables. This mouthwatering dish features succulent pork tenderloin, expertly seasoned and roasted to perfection, accompanied by a medley of vibrant vegetables and aromatic fennel. The combination of flavors and textures creates a harmonious dining experience that will elevate your appreciation for a well-crafted, hearty meal. Whether you’re hosting a special gathering or simply craving a comforting dinner, this dish promises to tantalize your senses and leave you savoring every delectable bite.

Recipe

Serves 2

10.6 oz. pork tenderloin

1 clove garlic, peeled & very finely chopped

1 tsp. smoked paprika

1 head fennel, trimmed & sliced

10.6 oz. baby new potatoes, scrubbed & halved

5.3 oz. baby carrots, scrubbed & halved (or whole carrots, peeled & cut into chunks)

2.8 oz.radish, halved

1 tbsp. olive oil

juice of 1 orange

How to Prepare

Preheat the oven to 350°F.

Place the pork tenderloin onto a plate and rub it with the chopped garlic and smoked paprika. Allow it to marinate for 20 minutes.

In a large bowl, mix together the fennel, baby potatoes, carrots, radish, olive oil and orange juice. Place the mixed vegetables into a roasting tin and roast in the preheated oven for 15 minutes.

After 15 minutes, remove the roasting tin from the oven, toss the vegetables well, and place the marinated pork tenderloin on top.

Then return the roasting tin to the oven for an additional 15 minutes or until the pork is cooked through and the vegetables are tender.

Once done, divide the roasted vegetables between 2 plates. Slice the roasted pork tenderloin, arrange it on top of the vegetables and serve immediately.

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